Gluten Free Framboisier Cake

Cake
Dairy-free, Gluten-free, Soy-free

By Rommel Reyes
4 Comments
2:22 pm

A dairy and gluten-free raspberry cake bursting with sweet-tart raspberries and luscious vanilla mousseline cream. It tastes as good as the classic Framboisier cake you'll find in France.

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What Is Framboisier?

Raspberry is Framboise in French. And if you happen to be in France and see those elegant cakes decorated with fresh raspberries, most likely they’re Framboisier cakes. And what we’re making here is a gluten free Framboisier cake.

In the classic Framboisier, as the name suggests, raspberries are the main ingredient. A burst of vibrant, sweet-tart flavor and the creamy vanilla mousseline made this dessert hard to ignore.

In this recipe, we’ll make a dairy free and gluten free Framboisier cake. The final products depends on the quality of the dairy free butter and plant milk used in making the mousseline cream.

Fortunately, we have plenty of amazing dairy alternative ingredients available.

Components of Framboisier cake

Like many cakes, Framboisier cake has a few components that need to be prepared in advance to make the cake assembly faster and stress-free.

Genoise Sponge Cake – it’s a light sponge therefore it’s best for cream cake like Framboisier. This can be made a day in advance and stored in the fridge overnight.
Raspberry Jam or Compote – is made from raspberry puree cooked like jam. This has to be done in advance for the frozen Raspberry Jam Disk.
Raspberries – fresh raspberries are for filling layers and decorating the cake’s top and sides.
Vanilla Mousseline Cream – the cream filling that holds the cake together. It’s made by whipping the vanilla custard or pastry cream with soft butter. The delicate cream adds a rich, velvety texture that complements the raspberries beautifully.

Key ingredients and substitutes

Barista oat milk – has more fat content, that is why oat milk works well with baking and cooking.
Vegan butter – this recipe uses a Naturli vegan butter .
Psyllium husk – helps the genoise sponge to have a soft texture by mixing it with the oat milk.
Vanilla – pure vanilla bean gives custard cream its sweet aromatic flavor therefore it’s more preferrable.
Raspberry puree – this recipe uses Boiron 100% raspberry.

Substitution Table

Original Ingredients	Substitute With
Oat milk, barista	Rice milk, barista
Naturli Vegan Block	Earth Balance or Miyokos vegan butter
Vanilla bean	Vanilla powder or extract
Boiron Raspberry Puree	Ravifruit Raspberry puree

Step By Step Instructions

Raspberry Jam Disk

In a saucepan, warm raspberry puree. Mix the fruit pectin and sugar well, then add to warm puree. Continuously stir the mixture over low heat until the sugar mixture has completely dissolved.
Adjust the heat to high and let the jam boil. Simmer for about 7-10 minutes until thick. Remove from heat.
Pour the hot raspberry jam directly into the 16 cm (6.2 inch) diameter cake ring, then freeze. Reserve a small amount of jam for the cake decoration.

Genoise Sponge

Prepare the vegan buttermilk, mix oat milk and vinegar, and let it thicken for 5 minutes.
Mix all the dry ingredients in a large mixing bowl. Add the vegan buttermilk and melted vegan butter into the dry ingredients using a whisk or electric mixer until smooth.
Preheat oven to 170°C (340°F). Prepare a baking tray with parchment paper, then pour the batter in. Bake for 20-25 minutes.
Cool down the sponge before cutting. Keep it in the fridge if you don’t need it yet.

Vanilla Mousseline Cream

Combine 1/3 of warm (not hot) oat milk, egg yolks, sugar, vanilla, and cornstarch in a bowl. Stir the mixture thoroughly until the cornstarch is fully dissolved.
Mix the custard mixture into the remaining warm milk and cook over medium heat while stirring constantly with a whisk until it thickens. Remove from heat.
Transfer the custard to a mixing bowl and cover with cling wrap. Allow the custard cream to cool at room temperature, around 18-20°C / 65-69°F.
In a mixing bowl, beat the cooled custard cream, then add the soft vegan butter in three batches. Continue beating until the mixture is light and creamy. Note that the mousseline cream will break if the custard is hot.
Use immediately or keep covered in a cool place but not the fridge.

Cake Assembly

Cut 2 round sponge cakes using the 16 cm (6.2 inch) diameter cake ring then set aside.

Cut an acetate sheet to fit in the cake ring. Prepare a larger 18 cm X 4.5 cm cake ring lined with an acetate cake sheet on a cake board.
Place one sponge at the bottom centre of the cake ring, moisten it with sugar syrup, and then place the cut raspberry side by side to cover the whole side of the ring.

Cover the raspberries with mousseline cream, then press the mousseline upwards towards the raspberries to cover the side of the cake ring.

Spread 1 cm (1/3 inch) thick layer of mousseline cream on top of the sponge cake, then add pieces of sliced raspberries on top.

Place the other layer of sponge cake moistened with vanilla syrup. Add the last layer of mousseline cream to fill up the top of the cake ring. Remove the excess cream with a spatula, then refrigerate for at least an hour.

Decorating

Remove the cake ring but leave the acetate sheet on. Place the frozen raspberry jam disk in the center.

Decorate by placing the sliced raspberries on top of each other in a circular pattern between the jam disk and the edge of the cake. Add three whole raspberries in the middle, a few droplets of warmed clear glaze or raspberry jam, and then a few pieces of roasted almond slices.

Refrigerate after decorating. Remove the acetate lining only before cutting the cake.